Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.


  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Speaker Sarah Stribling, Principle Food Scientist, Technical Project Leader, Unilever Food Solutions

Speaker Bio: Sarah Stribling

Principle Food Scientist and Technical Project Leader
Unilever Food Solutions

As principle food scientist and technical project leader at Unilever in New Jersey, Sarah Stribling focuses on the company’s savory portfolio, collaborating with cross-functional teams to deliver competitive products with compelling claims. She uses her culinary knowledge to build better products and bridge the gap between the labs and the kitchens.

While earning her BS in Food Science at the University of Arkansas, Sarah worked in both kitchens and labs as a way to pursue her interest in combining the two concentrations. She also completed her AAS in Culinary Arts from the College of DuPage in Illinois.

She has 10 years of well-rounded food industry experience across quality, regulatory, product development, culinary, and sensory segments. An active professional member of the Institute for Food Technologists, Sarah is a Candidate for Certified Culinary Scientist® through the Research Chefs Association.

In her free time, Sarah has a hobby cake business and bakes for Icing Smiles, a nonprofit organization that provides custom celebration cakes nationwide to families impacted by the critical illness of a child.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600